Meatballs with Cheesy Chili Mashed Potatoes
Ingredients for 4 servings:
- 600 g potatoes, starchy
- a pinch of salt
- 100 ml cream (~30%)
- 100 g butter
- "Fries-Powder Bacon Cheese" by Rock'n'Rubs
- 150 g cheddar cheese, grated
- 2 jalapenos, thinly sliced
- 400 g ground meat of your choice
- BBQ sauce
-
“More than a Whiskey” by Rock'n'Rubs
Preparation
Step-by-step instructions
- 1
Boil the potatoes
Peel the potatoes and cook them in salted water for 15–20 minutes until tender. Drain and let them steam dry for 3–5 minutes.
- 2
Mix the puree
Press the potatoes through a ricer or mash them finely with a potato masher. Work in the cream and butter (both hot, but not boiling), then gently fold in about 100 g of cheddar. Season to taste with fries seasoning Bacon Cheese.
- 3
Shape and cook the meatballs
Season the ground meat with "More than a Whiskey" and roll into balls weighing about 30 g each.
– Preheat the grill (indirect heat) or oven to about 150°C and cook the meatballs until fully done.
– Then glaze with BBQ sauce and let them caramelize briefly. - 4
Layer the bake
Spread the purée in a cast iron skillet or baking dish. Arrange the jalapeño slices and meatballs on top. Sprinkle with more cheddar.
- 5
Baked with cheese
Bake at around 180°C for about 20 minutes, until everything is hot and the cheese has melted (optional: switch to the grill function at the end for extra browning).
- 6
Serve
Top with spring onions or cilantro if desired and serve hot – the perfect soul food!
Tip
- For juicy meatballs, use a meat thermometer (target core temperature: ≥ 70°C).
- Keep the amount of cheese for the topping flexible (for example, a total of 150 g cheddar, with 100 g mixed into the mash).
